Beer bread in a cast iron pot
Preparation
200 g white flour | |
230 g dark wheat flour | |
1 tbsp salt | |
1 tbsp malt extract, in powder or liquid form | |
100 ml beer | |
250 ml water | |
5 g yeast, fresh | |
Mix all the ingredients together to form a thick dough. This takes about 2 minutes as the dough is more moist than traditional bread dough. | |
Cover the bowl with cling film and weigh down with a plate. Allow to proof overnight at about 18 °C. | |
The next day take the dough out of the bowl. Using a little flour, flatten and fold the dough several times. Leave to rest under a dry, floured tea towel for 15 minutes. | |
Shape the dough into a ball, wrap the dough loosely in a tea towel and allow to proof for another 2 hours. | |
Place the empty cast iron pot on the wire shelf in the cold cooking space and preheat the pot and the appliance. | |
Top/bottom heat 230°C for 20 Mins | |
Prepare | |
With the aid of the tea towel, place the dough in the hot pot and put the lid on. Bake. | |
Top/bottom heat 230°C for 30 Mins | |
Remove the lid and continue to bake. | |
Remove lid | |
Top/bottom heat 210°C for 20 Mins | |
After baking, immediately turn the bread out of the tin to cool. |
Tips
Malt extract is available from Reformhaus. It can be substituted with the same amount of honey.
- Cast iron pot, ø24 cm
- Wire shelf
Quantity | Ingredient |
---|---|
100 ml | beer |
230 g | dark wheat flour |
250 ml | water |
1 tbsp | salt |
200 g | white flour |
5 g | yeast |
1 tbsp | malt extract |
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